Chicken & Snow Pea Stir-Fry

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chopped chicken breast
  10 oz
• cooking oil
  4 tsp
• jasmine rice
  1 c
• lime
  2 unit
• salt
• sesame seeds
  1 tbsp
• snow peas
  8 oz
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c

🍳 Cookware

• small pot
• paper towels
• large pan
• large pan
• large pan
• fork

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water (1½ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
2. 

   2

   Meanwhile, wash and dry all produce. Trim and remove strings from snow peas . Quarter lime . Pat chopped chicken breast dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 5-7 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

   snow peas: 8 oz, lime: 2 unit, chopped chicken breast: 10 oz, black pepper, cooking oil: 4 tsp
3. 

   3

   When rice has 5 minutes left, heat a drizzle of oil in the large pan used for chicken over medium-high heat. Add snow peas and season with salt and pepper. Cook, stirring, until just tender, ⏱️ 3-5 minutes . TIP: If needed, add a splash of water to help the snow peas soften.
4. 

   4

   Stir cooked chicken, sweet soy glaze , sweet Thai chili sauce , and a squeeze of lime juice into the large pan with snow peas. Season with pepper. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between bowls and top with stir-fry and sesame seeds . Serve with remaining lime wedges on the side.

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, butter: 2 tbsp, sesame seeds: 1 tbsp